Lemon Angel Cake Roll

Lemon Angel Cake Roll
(Taste of Home Comfort Food Diet Cookbook)

Serves 10
6 P+

9 Egg Whites
1½ tsp. vanilla extract
3/4 tsp cream of tartar
1 C. plus 2 T Sugar
3/4 C. cake flour
1 T powdered sugar

FILLING:
1 C. Sugar
3 T Cornstarch
1 C. Water
1 egg, lightly beaten
¼ C. lemon juice
1 T grated lemon peel

• Place egg whites in a large bowl, let stand at room temp. for 30 MINUTES.
• Meanwhile, line a 15"x10"x1" jelly roll pan w/ waxed paper, lightly coat with cooking spray and set aside:

Sidenote: Ever want to kick booty at Hangman? Use WAX PAPER... I swear that no one thinks of W's and X's and P's. lol.

• Add vanilla and cream of tartar to egg whites, gradually beat on medium speed until soft peaks form.
• Gradually beat in sugar 2 T at a time on high until glossy stiff peaks form and sugar is dissolved.
• Fold in flour ¼C. at a time.
• Carefully spread batter into prepared pan. Bake at 350 for 15-20 MINUTES or until cake springs back when lightly touched.
• Cool 5 MINUTES
• Turn cake onto a kitchen towel dusted with 1 T powdered sugar BOTH SIDES! (a cheese cloth should work fine too)
• Gently peel off waxed paper, roll up cake in towel jelly-roll-style. Cool completely on wire rack.
• In large saucepan, combine sugar and cornstarch; stir in water until smooth. Cook and stir over med-hi heat until thickened and bubbly.
• Reduce heat. Gently stir in lemon juice and peel. COOL TO ROOM TEMPERATURE WITHOUT STIRRING!
• Unroll cake; spread filling to within ½" of edges
• Roll up again, place seam-side down on a serving plate and sprinkle with additional powdered sugar.

Sidenote: I bought the hubster this as a stocking stuffer one year and it is truly amazing. I always get the most of each egg. I think I use it more than he does =)